Vegetarian Southwest One-Pot Dinner

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeno pepper, diced (optional)
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained and rinsed
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 1/4 cup chopped fresh parsley, plus more for garnish
• 1/4 cup freshly squeezed lime juice

Directions

1. Heat the olive oil in a large pot over medium-high heat. Once hot, add the onion and garlic and cook for about 2 minutes or until the onion is softened.
2. Add the bell pepper and jalapeno and cook for about 3 minutes or until the vegetables are softened.
3. Add the quinoa, vegetable broth, smoked paprika, chili powder, cumin, coriander, salt, and pepper to the pot and stir to combine.
4. Bring the mixture to a boil, reduce the heat to low, cover and simmer for about 15 minutes or until the quinoa is cooked through.
5. Remove the pot from the heat and stir in the black beans, corn, cilantro, parsley, and lime juice. Taste and adjust the seasoning as needed.
6. Garnish with fresh cilantro and parsley, if desired, and serve.

Interesting Facts

• This dish is a great way to get your daily dose of protein and fiber without relying on animal products.
• Quinoa is a gluten-free grain that is packed with protein, fiber, and vitamins and minerals.
• This dish is perfect for meal prepping and makes a great lunch or dinner.